Delicious Apple Slab Pie (Printable)

Golden, flaky crust filled with spiced apples. Perfect for gatherings and serves 12.

# Ingredient List:

→ Crust

01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed
05 - 1/2 cup ice water, plus more as needed

→ Apple Filling

06 - 8 medium apples (about 2 1/2 lbs), peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling

# Directions:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - In a large bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry blender or fingers until coarse crumbs form. Gradually add ice water, mixing just until dough comes together. Divide into two portions, one slightly larger than the other.
03 - On a floured surface, roll out the larger dough portion to fit the bottom and sides of the prepared pan. Carefully transfer dough to pan, pressing evenly into corners and up the sides.
04 - In a large bowl, combine sliced apples with both sugars, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss thoroughly until apples are evenly coated.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough and place over apples. Trim excess dough, pinch edges to seal top and bottom crusts together, and cut several small slits in the top crust for steam ventilation.
06 - Whisk egg with milk until combined. Brush mixture evenly over the entire top crust. Sprinkle with coarse sugar if desired for extra crunch and shine.
07 - Bake for 35 to 40 minutes until crust is deep golden brown and filling bubbles visibly through the steam vents. If edges brown too quickly, cover with foil.
08 - Allow pie to cool for at least 30 minutes before slicing. This helps filling set and makes cleaner cuts. Cut into squares and serve warm or at room temperature.

# Expert Tips:

01 -
  • Feeds a crowd without needing multiple pies
  • The rectangular shape means more of that coveted crispy edge crust per serving
  • Slices stack neatly on plates, making it perfect for buffets and parties
02 -
  • Cold ingredients are non-negotiable for flaky crust
  • If your dough feels too sticky, refrigerate it for 15 minutes before rolling
  • The filling should bubble vigorously through the vents before removing from the oven
03 -
  • Mix at least two apple varieties—some hold their shape while others melt into sauce
  • Use a ruler to measure your dough if you want perfectly even rectangular pieces

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